Peinirli with sausage and tomato
- For the dough:
- 4 cups strong flour
- 1 1/2 sachet dried yeast
- 1 tsp salt
- 1/2 cup olive oil, plus a little more to grease the pan
- 1 1/2 cup warm water
- For the filling:
- 150g gruyere cheese
- 200g kasseri cheese or similar
- 1-2 sausages, sliced
- 1 tomato, sliced
- 4 tbsp olive oil
In a bowl, add the flour, yeast, salt, oil, and water, and mix, initially with a spatula and then using your hands, until you have a soft and pliable dough that does not stick. Divide the dough into 4 balls, and leave them to rest covered for 30 minutes. Then give each ball a boat shape.
Mix the cheeses with the salt. Sprinkle the cheese mixture onto the dough. Add the sausage, tomatoes, and top off with a tbsp olive oil.
Preheat the oven to 200° C. Grease a large baking dish and place the peinirli on it. Bake for 25-35 minutes depending on how thick your dough is.